An expert Brisket Maker that I work with has been advising me on how “real” brisket is made in the south. Because, let’s be honest, the south has AMAZING BBQ! So I’ve got the recipe and timing all down. Bought a meat thermometer that can be programmed and send alerts to my phone…I’m ready. But I don’t want to ruin a brisket if my first run doesn’t work out…so it was suggested that I use a chuck roast. This is the “poor mans” burnt ends, or so I was told. The date has been set for Saturday! I’ll let you know how it turns out!